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Sabor Cheesecake with Cherry-Port Wine Sauce

Sabor Cheesecake with Cherry-Port Wine Sauce
Yields
8 servings

Courtesy of Chef Lino Oliviera of Sabor.

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ingredients

Crust

2
cups graham crumbs
¾
cup butter, at room temperature
1
Tbsp honey
1
pinch cinnamon

Cheesecake Filling

3 ½ 8-oz
blocks cream cheese, at room temperature
1
cup peach nectar concentrate
½
cup sugar
2
packets unflavoured gelatin
1
cup boiling water
2
cups whipped cream

Cherry-Port Sauce

2
cups jarred sour pitted cherries (including liquid) OR 2 cups fresh pitted cherries mixed with 1 cup cranberry juice and ⅓ cup sugar
¼
cup sugar
½
cup port wine
2
Tbsp cornstarch
4
Tbsp water
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directions

Step 1

Melt butter and honey in a saucepan and pour over graham crumbs and pinch of cinnamon. Combine until consistency of damp sand. Press into 12” spring form pan to form crust.

Step 2

In a saucepan, dissolve 2 packets of gelatin with boiling water and peach nectar concentrate.

Step 3

Once dissolved, cool slightly then combine with cream cheese and sugar with electric mixer. When mixture is smooth, fold in whipped cream.

Step 4

Pour mixture over graham crust and refrigerate to set.

Step 5

In a saucepan, combine cherries, sugar and port over med-high heat until sugar dissolves.

Step 6

Mix cornstarch and water together (slurry) in a small bowl – then add to sauce pan. Allow mixture to reduce and thicken, then cool to room temperature.

Step 7

Slice chilled cheesecake and top with sauce.

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